Countdown to Turkey Day is on! I cannot wait to eat all.the.stuffing. I’m not ashamed to admit it, I love the junky, classic, out-of-the-box stuffing. But one can never have enough stuffing, so I’ve been experimenting with some new recipes for this delectable, carb-y side dish. This recipe uses brioche which gives it a light and fluffy texture, and it has tons of flavor from the maple roasted squash and onions. Plus a little fresh sage adds that seasonal flavor that makes it just taste like Thanksgiving. It was a winner when I brought it to a Friendsgiving party last week so this one has earned a spot in my holiday rotations! Full recipe below:SquashBriocheStuffing 5SquashBriocheStuffing 2SquashBriocheStuffing 3SquashBriocheStuffing 1SquashBriocheStuffing 4

Maple Butternut Squash Brioche Stuffing
  • 4 Cups Butternut Squash
  • ½ Red Onion, diced
  • ½ Yellow Onion, diced
  • 3 Tbsp Olive Oil
  • 4 Tbsp Maple Syrup
  • 2 Tbsp Brown Sugar
  • 6 Tbsp Butter
  • Fresh Sage leaves
  • 8 Cups of Stale Brioche
  • 1.5-2 Cups of Chicken Stock
  1. Preheat oven to 400 degrees.
  2. Combine butternut squash, red and yellow onions and toss with syrup, brown sugar and olive oil, roast for 20 minutes.
  3. Melt 6 Tbsp of butter in a pan, and add a handful of torn sage leaves into the butter for 1 minute.
  4. In a large bowl, combine brioche with roasted butternut squash mixture and pour butter into the bowl.
  5. Toss to combine and slowly mix in 1.5-2 Cups of chicken stock, until the stuffing is fluffy and moist.
  6. Spoon stuffing into a baking dish and finish in the oven at 400 degrees for 15 minutes, garnish with fresh sage leaves.